Chicken flesh cut into small pieces. Fry in olive oil until Golden in a wide pan. Roasted boneless chicken remove from the pan and set aside aside for some time.

Finely chop the onion and garlic. You can add a little green, fry in the same pan where we fried the chicken, and fry until transparent over low heat.

To the onions add the diced carrots,

Tomatoes, cut into wedges,

Diced pepper and simmer for 7 minutes.

Then put in sauce pan pent-fried pieces of chicken. Sauté for ~ 5-7 minutes.

Add the peas with chopped parsley and sauté for ~5-7 minutes.

Pour in the pan rice. Pic I took the "Arborio" (Mistral). Grains of rice are rounded and moderately clumped in the cooking process.

Add salt, spices and stir gently. Pour in the chicken broth, preferably with a ladle. The contents of the pans should not much overlap with the broth. To bring everything to a boil, then make a very faint light, and leave the paella with chicken to cook for 45 minutes. During this time, it is not necessary to touch anything, disturb. You can only occasionally glance in case you need a little touch up with a slotted spoon. Lid not to close. The consistency of the finished paella should not be as pilaf. It's a little viscous.

Paella with chicken is ready! The pan is placed in the center of the table and everyone puts on their plate. If you treat guests, then the distribution of the paella may be done by the owner. Bon appetit!